Tag Archives: tempeh

green curry quinoa bowls

What’s for dinner? We’re trying to keep you up to date with our food post $5 project.

Adapted from our current library book, Cook 1.0.

Simple dinner, and we successfully subbed quinoa for jasmine rice. We are trying so hard to be healthy. This was quite delicious. A little on the fatty side for how we’re trying to eat, but I’ll get to tweaking it.

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day twenty-seven


(Click here for an explanation of the project.)

Here’s what we ate for $4.53 yesterday, January 28, 2011.

BREAKFAST

steel cut oats (from 1/3 cup dry) $0.10
1 tablespoon slivered almonds $0.06
2 teaspoons brown sugar $0.02

LUNCH

Big-Hearted Macaroni & Cheese with Artichokes $1.21
grapefruit $0.25

DINNER

tempeh bacon & egg sandwich $1.50

DESSERT

affogato (Tahitian vanilla bean gelato with stovetop espresso) $1.39

total $4.53

Here’s an inside shot of the sandwich. It is locally made six grain bread with chipotle aoili, tempeh bacon, tomato, a fried egg, clover sprouts, and avocado. We planned to make coleslaw for the side, but dinner was running late and everyone was tired. Turned out the sandwich was a very filling and satisfying meal on its own.

We love chipotle aioli around here. We simply used a tablespoon of light mayo for each person, a teaspoon of lime juice, and pureed chipotles in adobo to taste.

For once we didn’t buy day-old bread. We found plenty of day-old options, but all of them were mostly white flour. Even at full price we found fairly affordable whole grain bread for 23 cents per slice.

And what good is Friday night without dessert? While we were out shopping we found a fancy $3 pint of gelato.

One of our all time favorite simple desserts is an affogato. The word is “drowned” in Italian. You simply drown some ice cream or gelato with espresso. You end up with this wonderful, creamy ice cream espresso float. You can also add liqueur to kick it up a notch, which we skipped this time since we’re on $5 a day.

Happy bellies all around and still under budget.

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day twenty-four


(Click here for an explanation of the project.)

Here’s what we ate for $2.94 yesterday, January 25, 2011.

BREAKFAST

whole wheat peanut butter waffle $0.18
2 tablespoons “maple syrup” $0.15
banana $0.25

LUNCH

pinto bean & cheese burrito $0.52
Fuji apple $0.38

DINNER

1 cup cooked quinoa $0.36
tempeh curry $0.66

SNACKS

1 ounce piece leek & morel cheese $0.44

total $2.94

That was a pretty tasty curry. I think next time we’ll play with it to make it creamier and spicier. It turned out to be really affordable with our cheap bulk tempeh. Here’s the cost minus the herbs & spices (including cilantro which only I eat due to the others having the Cilantro Tastes Like Soap Gene). It was only 66 cents a serving even though almost all the ingredients were organic this time.

TEMPEH CURRY

1 1/2 pounds small organic potatoes $1.50
1 tablespoon unsalted butter $0.08
2 tablespoons extra virgin olive oil $0.26
1 medium organic yellow onion, peeled and chopped $0.62
1 cup canned organic diced tomatoes $1.50
splash of organic half & half $0.07
8 ounces tempeh, cut into 3/4-inch pieces $1.89

TOTAL $5.92
9 servings
66 cents per serving

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day twenty-two


(Click here for an explanation of the project.)

Here’s what we ate for $4.01 yesterday, January 23, 2011.

BREAKFAST

crustless broccoli-cheddar quiche $0.79
banana $0.25

LUNCH

butternut black bean chili $0.91
quinoa skillet bread $0.34

DINNER

large whole wheat peanut butter waffle $0.18
2 tablespoons cheap-o syrup $0.15
5 slices tempeh bacon $0.45
poached egg $0.17
1/6 a honeydew melon $0.33

SNACKS

1 ounce piece of leek & morel cheese $0.44

total $4.01

Whoa, I am cooked out. We kind of cooked up a storm this weekend. And washed about a billion dishes. However, we have a lot of food that is going to last into the week and beyond. I’ve been making double batches of most things in order to create leftovers and cut down on time spent cooking. I am pretty pleased with the freezer being full of whole grain waffles that were made from scratch. We can eat a little less oatmeal!

We bought cheap-o fake maple syrup. Real maple syrup is soooo expensive. One of my pet peeves is the way so many healthy cookbooks use it like it costs nothing. Who can afford a cup of maple syrup in one recipe? Our compromise has been Trader Joe’s cheaper maple syrup/agave nectar blend, but you can’t always make it to the other side of town for one item.

Not that I ever doubted Martha, but these crustless ramekin quiches were top notch. And the 79 cent price included organic half and half. I love broccoli, but this elevated broccoli to the next level.

We also now have a huge stockpile of homemade tempeh bacon in the fridge. It tastes pretty similar to the expensive store-bought stuff. Now that I know it is easy and the bulk tempeh at the co-op is cheap, I think we’ll be eating a lot more of it. And yes, we did eat peanut butter waffles with syrup, tempeh bacon, and a poached egg on top. I call it The Masterpiece. Levi was a little surprised that it wasn’t whipped cream on top, but it was a pleasant surprise. Seriously, good stuff.

Ooh, and we even got to watch our friend practice for the upcoming barista competition, so we got to have our first real espresso of the month. Oh man, was it ever good. Thanks Panda!

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